Rendang beef tacos

Method

1. Slice the red onion very thinly into a bowl and toss with the juice of half the limes plus the salt and sugar for this step; leave it while you cook. After just 20 minutes it turns pink and tangy.

   Add in this stepRed onion ½Limes ½Salt ⅛ tspBrown sugar ¼ tsp

2. Peel and roughly chop the shallots, garlic and ginger; stem the chillies. Blend them with the turmeric, ground coriander and 2–3 tbsp water into a smooth paste. Toast the coconut in a dry pan over medium-low heat for 6 min, stirring, until deep brown, then tip it out and crush it with a mortar or the back of a spoon until it turns oily.

   Add in this stepShallots (or onion) 80 gGarlic cloves 3Fresh ginger 10 gRed chillies 2Ground turmeric ½ tspGround coriander 1 tspUnsweetened desiccated coconut 20 g

   medium-low heat

3. Bruise and knot the lemongrass; tear the lime leaves along the vein. Heat the oil in a 18 cm pot over medium heat and fry the paste with the lemongrass and lime leaves for 7 min, until darker and the oil seeps out at the edges.

   Add in this stepVegetable oil 1½ tbspLemongrass stalk 1Makrut lime leaves 3

   medium heat

4. Cut the beef into 2.5 cm cubes, add and coat in the paste, then pour in the coconut milk with the rest of the sugar and salt and bring to the boil over medium heat, stirring. Lower to medium-low heat, set the lid ajar and simmer for 1 h 20 min, stirring every 20 minutes, until the beef breaks apart easily with a fork.

   Add in this stepBeef brisket or chuck 300 gUnsweetened coconut milk 400 mlBrown sugar 1¼ tspSalt 0.6 tsp

   medium heat→medium-low heat

5. Uncover, stir in the toasted coconut and cook over medium-low heat for 18 min, stirring, until the sauce is thick and clings to the meat. Remove the lemongrass and shred the beef in the pot with two forks, mixing it into the sauce. Taste and adjust the salt.

   medium-low heat

6. Squeeze half of the remaining limes into the sour cream to make a lime crema and cut the rest into wedges. Cut the cucumber into thin matchsticks and pick the coriander leaves. Heat a dry pan over medium-high heat and warm each tortilla for 30 sec per side until soft and pliable. Fill with the rendang beef, pickled onion, cucumber and coriander, drizzle with crema and serve with lime wedges.

   Add in this stepSour cream 4 tbspLimes ½Corn tortillas (15 cm) 6Cucumber ½Fresh coriander (cilantro) to taste

   medium-high heat